These oven baked 3-ingredient crispy potato wafer curls are the kind of snack that makes people stop and ask where you bought them. They look a little fancy, but they are wonderfully simple to make at home with just potatoes, oil, and salt. Thin slices curl up in the oven as they bake, turning crisp and golden with lacy edges that make them perfect for cookouts, movie nights, or a special little side dish when you want something fun without a lot of fuss.
Serve these potato wafer curls alongside burgers, grilled chicken, sandwiches, or wraps, or set them out as a party snack with ranch dip, garlic aioli, or a simple sour cream and chive dip. They also pair nicely with hot dogs and barbecue favorites, and for a family platter I like to add fresh veggie sticks and a bowl of fruit so everyone can nibble a little of everything.
Oven Baked 3-Ingredient Crispy Potato Wafer Curls
Servings: 4
Ingredients
2 large russet potatoes, scrubbed clean
Directions
1. Preheat your oven to 400°F and line two large baking sheets with parchment paper. This helps the thin potato slices crisp nicely without sticking.
2. Slice the potatoes paper-thin with a mandoline or the slicing side of a box grater. Try to keep the slices as even as possible so they bake at the same rate.
3. Place the slices in a large bowl, drizzle with the oil, and sprinkle with the salt. Gently toss with your hands so every slice is lightly coated.
4. Arrange the slices in a single layer on the prepared baking sheets, letting some edges overlap and ripple slightly so they can curl as they bake. Do not crowd the pan.
5. Bake for 12 to 18 minutes, rotating the pans halfway through, until the potato wafers are golden brown with crisp curled edges. Remove any pieces that brown early and let the rest finish baking as needed.
6. Let the wafer curls cool on the pans for a few minutes to finish crisping, then transfer to a serving platter and add a little extra salt if you like. Serve right away for the best crunch.
Variations & Tips
For extra even slices: A mandoline really is the easiest way to get those thin, restaurant-style wafers. If you slice by hand, go as thin and uniform as you can so the potatoes crisp before they dry out.
For less moisture: If your potatoes seem very starchy or wet, soak the slices in cold water for 15 minutes, then dry them very thoroughly before adding the oil and salt. This can help them bake up even crisper.
For picky eaters: Keep one batch plain with just salt, then season a second batch after baking with a little ranch powder, garlic salt, or grated parmesan if your family likes extra flavor.
Watch the edges closely: Because the slices are so thin, they can go from golden to too dark quickly in the last few minutes. I like to start checking early and pull off the smallest pieces first.
Best served fresh: These are crispiest the day they are made. If you need to refresh leftovers, spread them on a baking sheet and warm them in a 350°F oven for a few minutes to bring back some crunch.
